Crispy Almond Flour Cookies With A Crunchy Edge

Ingredients

For the cookies:

Ingredients, For the cookies:

• 1 cup (120g) Almond Flour Cookies Chocolate Chip flour, finely ground
• 1/2 cup (60g) coconut flour
• 1/4 cup (50g) granulated sweetener (such as erythritol, allulose, or monk fruit)
• 1/4 cup (25g) unsweetened cocoa powder
• 1/2 teaspoon (2g) baking powder
• 1/4 teaspoon (1g) salt
• 1/4 cup (60ml) unsweetened almond milk
• 1/4 cup (60ml) melted coconut oil
• 1 tablespoon (15ml) pure vanilla extract
• 1/4 cup (25g) chopped almonds (for topping)

For the crunchy edge:

Ingredients, For the crunchy edge:

– 1/4 cup butter, melted

– 1/4 cup granulated sugar

– 1/4 cup brown sugar

– 1/4 teaspoon baking powder

– 1/4 teaspoon vanilla extract

– half cup almond flour

Instructions

For the cookies:

Instructions, For the cookies:

Preheat oven to 350 degrees F (175 degrees C).

Line a baking sheet with parchment paper.

In a medium bowl, whisk collectively the almond flour, baking powder, and salt.

In a big bowl, cream together the butter and sugar till mild and fluffy.

Beat within the eggs one by one, then stir within the vanilla extract.

Gradually add the dry elements to the moist elements, mixing until simply combined.

Stir within the chopped almonds.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the sides are lightly browned and the facilities are set.

Let cool on the baking sheet for a few minutes earlier than transferring to a wire rack to chill utterly.

For the crunchy edge:

Crunchy edge: After forming the dough balls and putting them on the baking sheet, use a fork to gently flatten every dough ball. This will create a crackly, crispy edge on the cookies.

To assemble the cookies:

Instructions, To assemble the cookies:

1. Preheat oven to 325 levels F (163 levels C).
2. Line a baking sheet with parchment paper.
3. Roll dough into 1-inch balls and place on ready baking sheet.
4. Press down on every ball to flatten slightly.
5. Bake for 12-15 minutes, or till edges are golden brown.
6. Let cool on baking sheet for a few minutes before transferring to a wire rack to chill completely.
7. Enjoy!